This super easy Halloween graveyard cake features an effortless egg-free chocolate sponge topped with chocolate frosting and plenty of sweets to resemble a spooky graveyard. In collaboration with the Oakwood Theme Park.
Easy Halloween Cake Baking
I absolutely love Halloween. To be honest, it’s my favourite holiday of the year. The whole dressing up thing, the excuse to eat all. of. the. sweeties., the ghoulish fun. I really do love it.
Each year I try to share a Halloween bake, or two, and so this is my contribution to the wonderful world of Halloween baking for 2020 – an easy Halloween graveyard cake.
For this cake, I’ve used some of the UK’s all-time favourite Halloween sweets to create a cake with three spooky graves complete with gravestones and a rickety crooked graveyard fence.
It’s an easy enough recipe to make and assemble too, so it’s perfect to get the kids tucked in with the baking and decorating, given no one’s allowed to go trick or treating (or visiting theme parks) this year.
Ingredients you’ll need to make this egg-free chocolate cake recipe
For the egg-free chocolate sponge cake
- 200 grams self-raising flour
- 20 grams cornflour
- 225 grams caster sugar
- 30 grams cocoa powder
- 1/2 tsp bicarbonate of soda
- pinch of salt
- 225 ml full-fat milk (or non-dairy substitute)
- 75 ml vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla bean paste
Halloween graveyard decorating ideas
- ready-made chocolate frosting, for the ground
- Quality Street matchmakers, for the crooked graveyard fence
- Oreo cookies, for the grave dirt
- orange smarties, to outline the graves
- shortbread biscuits, for the gravestones
- dark chocolate, for the gravestones
- vanilla frosting, for the gravestone words
- Maltesers, to hold up the gravestones
- sugar skulls, bones, eyes and pumpkins, to decorate
Simple six-step instructions
- Mix the dry ingredients together in a mixing bowl.
- Combine the wet ingredients in a measuring a jug.
- Stir the wet ingredients into the dry, and mix well.
- Pour into a 9-inch square baking tin lined with baking paper.
- Bake in a preheated 180 C/ 170 C fan/ 350 F/ Gas 4 oven for 30 minutes.
- Cool and decorate as desired.
Over the last 9 years of blogging, I’ve had numerous requests from my readers to share some egg-free baking recipes. This Halloween graveyard cake recipe is, officially, the first deliberate egg-free bake shared on the blog.
When it comes to egg substitutes, there’s a wide variety of options. My tried and tested egg replacer used to be flax gel, see recipe below, but it’s a bit of a faff to make, requiring a degree of organisation I usually don’t possess.
I have, however, recently learned about using a vinegar/baking soda combination as an egg replacer. This is going to take my egg-free baking to the next level, I believe. Watch this space!
How do I make a cake egg-free?
The easiest way to make a cake egg-free is to replace one egg with 1 tablespoonful of an acid such as vinegar or lemon juice with 1 teaspoonful of bicarbonate of soda.
The acid/soda combination creates air bubbles in the cake, giving it lift and a light, airy texture.
How do you make a flax gel egg replacer?
- Simmer 2 cups/475 ml of water with two tablespoonfuls of whole flax seeds for 10-20 minutes.
- Strain the mixture and discard the seeds.
- Use 1/2 cup/ 118 ml of the flax gel to replace one egg in recipes calling for no more than two eggs.
With thanks: a huge shout out to egg-free Callum and his sister Caitlyn for the inspiration for this cake.
Easy Egg-free Halloween Graveyard Cake Recipe
for the egg-free chocolate cake
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- Stir in the caster sugar with a wooden spoon.
- In a measuring jug, combine the milk, vinegar, vegetable oil and vanilla.
- Pour the wet ingredients into the dry.
- Mix well.
- Spoon into the prepared 9-inch baking tin.
- Bake in a preheated oven for 30 minutes and then cool completely on a wire rack.
- Decorate as desired!